Having previously worked at Singita and Boulders, Buitenverwachting and the Showroom, chef Lorianne Heyns was thrown into the deep end - or rather the veggie patch - at Spier.
Our restaurant, Eight, aims to serve tasty dished that comes straight from the farm to the table. This means Lolli had to get back to basics, using seasonal produce from local farmers, and push the boundries of creativity in the kitchen. When she puts down her treasured knife set at the end of the day, she picks up a brush to express herself on canvas.
She can often be found harvesting the day’s bounty in our vegetable garden or experimenting with chocolate dishes in her kitchen, but takes time out to put her feet up on Mondays, relaxing with some good wine.